Watergate Salad Pistachio Cake Recipe
1 Hr(s) 15 Min(s) (incl. refrigerating)
15 Min(s) Prep
1 Hr(s) Cook
Take pride in a perfectly pieced pistachio cake recipe! More like cake than salad, our Watergate Salad Pistachio Cake Recipe is an excellent choice for your next potluck.
What You Need
Select All
10 servings
Original recipe yields 10 servings
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 cup chopped pecans
1 pkg. (10.75 oz.) frozen prepared pound cake, thawed
Let's Make It
1
Combine first 4 ingredients in large bowl. Gently stir in 1-1/2 cups COOL WHIP.
2
Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up, on serving plate; top with 1-3/4 cups pudding mixture. Cover with middle cake layer and remaining pudding mixture. Top with remaining cake layer.
3
Frost sides and top of cake with remaining COOL WHIP. Refrigerate 1 hour or until ready to serve. Sprinkle with coconut just before serving.
Kitchen Tips
Tip 1
Variation
Prepare using 1 pkg. (1 oz.) JELL-O Zero Sugar Pistachio Flavor Instant Pudding, COOL WHIP LITE Whipped Topping and prepared reduced-fat pound cake.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 280mg
12%
Total Carbohydrates 41g
15%
Dietary Fiber 1g
4%
Sugars 30g
60%
Protein 3g
6%
Vitamin A
2%
Vitamin C
2%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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